PAIN AU LEVAIN

9 cups high-gluten flour (such as bread flour) or

substitute with all-purpose flour Generous 3/4 cups whole wheat flour

23/4 cups Sponge Starter (see note) (recipe follows) 13/4 cups Poolish (recipe follows)

Scant 1 cup water

2 tablespoons salt

11/2 cups ice

Make Sponge starter and Poolish. Keep the Sponge Starter and Poolish separate until ready to mix all the ingredients. In a stand mixer, combine the 9 cups of highgluten flour and the whole wheat flour with the Sponge Starter and the Poolish.

Add the water and, once incorporated, add the salt. Add half the ice (enough to cool down the dough and keep it from going sour), mixing the ice in until it melts. Feel the dough. If it is cool to touch do not add the remaining ice; if it is not cool to touch continue to add ice, mixing in the ice until it melts. After mixing everything, transfer the dough to a large bowl lightly greased with oil to keep the dough from sticking to the bowl. Cover with bowl with plastic wrap to keep it moist and let rest for about 20 minutes.

Heat the oven to 400 degrees.

The recipe provides enough dough to make three 1-pound loaves of bread. Divide the dough into three portions, shape each portion into a round and set it into a greased 6-inch circular cake pan. Alternatively, shape each portion into a standard loaf and set it into a greased loaf pan. The dough can also be shaped into longer torpedoes (like a baguette) or small rolls. Bake torpedoes on a greased baking tray. To prepare small rolls, grease muffin tins, break off bits of dough and roll each into a ball that fits easily inside the tin, leaving enough room for the dough to rise without overflowing during baking.

Before baking, score the dough by using a blade or sharp knife to cut a shallow X or a line across the top to allow for even baking. If baking rolls, make a tiny score.

Bake 12-15 minutes. Bake smaller loaves or individualsized portions for 10 minutes; if more time is needed, check the bread every 2 minutes.

Makes 3 1-pound loaves. Total servings 24.

267 calories (percent of calories from fat, 5), 10 grams protein, 53 grams carbohydrates, 3 grams fiber, 1 gram fat (trace saturated fat), no cholesterol, 871 milligrams sodium.

Note: You will most likely have some remaining Sponge Starter and Poolish. You can combine the two and keep this in the refrigerator for up to 5 days. You can also use it in any other bread recipe that calls for a starter. You can also continue to “feed” it weekly and have your own sourdough bread starter. To feed it, stir in a scant 1 cup flour and ½ cup water. If you do not want to keep feeding it, you can incorporate a little bit into pancake and waffle batter, flatbread dough or pizza dough.

Per serving: